Delaware Applewood Smoked Pork Chops: The Ultimate Arteflame Grill Recipe

Introduction

There is something inherently comforting about the sweet and savory aroma of applewood smoke, a scent that evokes the rustic charm of Delaware's countryside. This Delaware Applewood Smoked Pork Chops recipe is designed specifically to leverage the unique capabilities of your Arteflame grill, combining the intense heat of the center grate with the controlled, even searing zones of the carbon steel cooktop. By using thick-cut chops and a dry rub that mimics the sweet complexity of applewood, we create a dish that is robust yet surprisingly delicate. Whether you are hosting a summer barbecue or looking for a hearty autumn meal, these pork chops deliver a culinary experience that is indistinguishable from professional pitmaster quality. The key lies in the reverse-sear style approach the Arteflame facilitates, allowing the fat to render perfectly while locking in those essential juices.

Ingredients

The Meat

• 4 thick-cut pork chops (bone-in preferred, approx. 1.5 inches thick)
• 2 tablespoons olive oil (for binding)

The Applewood Rub

• 2 tablespoons brown sugar, packed
• 1 tablespoon smoked paprika
• 1 teaspoon coarse sea salt
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme

The Baste

• 1/2 cup apple cider vinegar
• 2 tablespoons apple juice

Instructions

Step 1: Prep and Season

1. Remove the pork chops from the refrigerator at least 30 minutes prior to cooking to allow them to reach room temperature. This ensures even cooking throughout the meat.
2. Pat the chops completely dry with paper towels to remove excess moisture, which helps create a better crust.
3. In a small bowl, mix the brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and thyme to create your rub.
4. Brush the pork chops lightly with olive oil on all sides, then apply the rub generously, pressing it into the meat to adhere.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using charcoal or wood. If you want authentic smoke flavor, add applewood chunks to the fire once the coals are hot.
2. Allow the flat top griddle (plancha) to heat up. You want the area closer to the center to be hot for searing, while the outer edges remain cooler for slower cooking.
3. Clean the cooktop surface and apply a thin layer of cooking oil to season it before placing the meat.

Step 3: The Sear

1. Place the pork chops directly on the center grill grate for a high-heat sear. Sear for about 2 minutes per side, rotating 90 degrees halfway through if you want perfect cross-hatch grill marks.
2. The goal here is not to cook them through, but to caramelize the sugar in the rub and create a flavorful, mahogany crust.
3. Watch closely to prevent the sugar from burning; if the fire is too aggressive, move them to the hottest part of the solid cooktop ring immediately.

Step 4: Finish and Baste

1. Move the seared chops to the flat cooktop surface, positioning them in a medium-heat zone.
2. Mix the apple cider vinegar and apple juice in a spray bottle or bowl.
3. Cook the chops for another 4 to 6 minutes per side, depending on thickness. Periodically baste or spray the chops with the apple mixture to keep them moist and add a tangy brightness.
4. Use a meat thermometer to check the internal temperature. Remove the chops when they reach 140°F (60°C).

Step 5: Rest and Serve

1. Transfer the pork chops to a cutting board or warm platter.
2. Tent loosely with aluminum foil and let them rest for at least 5 to 10 minutes. The residual heat will bring the final temperature to the USDA recommended 145°F (63°C).
3. Serve immediately, perhaps with a final drizzle of any pan juices collected during resting.

Tips

Achieving the perfect pork chop on an Arteflame is all about temperature management and timing. First, never skip the resting period before cooking; cold meat hitting a hot grill seizes up, resulting in a tough texture. Secondly, because this rub contains brown sugar, it can burn quickly if exposed to direct flames for too long. This is why the Arteflame's flat cooktop is superior—it allows you to sear the edges and render the fat cap without charring the spices to a bitter crisp. Use an instant-read thermometer to ensure you pull the meat at 140°F; pork continues to cook as it rests, and overcooking it past 145°F is the primary reason for dry chops. Finally, if you are using real wood, toss a few fresh applewood chips onto the coals right before searing to infuse that authentic Delaware smoke profile.

Variations

While the classic Delaware applewood profile is a crowd-pleaser, the versatility of the Arteflame allows for exciting twists on this recipe. You can easily adapt the flavor profile to suit different palates or seasonal ingredients. Here are a few ways to mix things up without losing the essence of the dish:

• Spicy Kick: Add 1/2 teaspoon of cayenne pepper or crushed red pepper flakes to the dry rub for a sweet and spicy contrast.
• Maple Glaze: Instead of the vinegar baste, brush the chops with a mixture of maple syrup and bourbon during the last 2 minutes of cooking.
• Herbed Butter Finish: Top the resting chops with a compound butter made from rosemary, sage, and roasted garlic.
• Brined Chops: Soak the chops in an apple cider and salt brine for 4 hours before cooking for maximum juiciness (omit the salt in the rub if you do this).
• Mustard Crust: Use Dijon mustard as the binder instead of olive oil for a sharper, tangier crust.

Best pairings

To create a cohesive meal that celebrates the flavors of the harvest, your side dishes should complement the sweet and smoky notes of the pork. Since you already have the Arteflame fired up, it makes sense to cook your sides right alongside the main course. The flat top creates distinct heating zones, allowing you to multitask efficiently. Consider these pairings to round out your plate:

• Grilled Apple Slices: Toss apple rings in cinnamon and brown sugar and grill them on the cooler edge of the flat top until tender.
• Sweet Potato Wedges: The natural sweetness of charred sweet potatoes pairs beautifully with the salty pork rub.
• Braised Red Cabbage: A tangy, vinegar-based cabbage slaw cuts through the richness of the meat.
• Grilled Asparagus: Simply seasoned with lemon and salt, this adds a fresh, green crunch to the meal.
• Cornbread: A classic side that soaks up the delicious juices from the resting meat.

Conclusion

This Delaware Applewood Smoked Pork Chops recipe is more than just a meal; it is a celebration of outdoor cooking on the Arteflame. The combination of the heat-retaining center grate and the versatile flat top allows you to achieve a chef-quality sear and a juicy interior that traditional grilling often misses. By balancing the sweetness of the brown sugar rub with the savory depth of the pork and the tang of the cider vinegar, you create a flavor profile that is complex yet incredibly satisfying. We hope this recipe becomes a staple in your backyard rotation. Fire up your grill, gather your friends and family, and enjoy the delicious results. Don't forget to snap a photo of your masterpiece and share it with the community!